Sweet Childhood Memories
Gummy bears are happy childhood memories, aren’t they? There is something about them that just everybody likes. At least, I don’t know anyone who doesn’t like them. Admit it, as a child you wouldn’t stop eating them before the whole bag was empty… Not that I know from experience… 😉 But as you grew up, you learned to read the ingredient list on the back of the bag and you probably realised that maybe eating a whole bag in one sitting just wasn’t good for you. And chances are that it became a guilty pleasure, that you would only allow yourself once in a while. Behold, I’m about to bring back your childhood joy – guaranteed guilt-free! 🙂 These anti-inflammatory gummy bears are chock-full of nutrients and very easy and quick to make too. No excuses there!
Healthy Protein & Probiotics
Now let me tell you about my super healthy homemade gummy bears. The basis of the mixture is lovely yoghurt which adds freshness and is a good source of protein, and calcium. You could even choose one with gastric acid-resistant probiotic cultures, to do your digestive system a favour. Then, of course, we need the gelatine (since animal welfare is important, I recommend high-quality gelatine from grass-fed cattle) – it bestows the gummy texture on this treat and impresses with a remarkable list of health benefits which you can read up on here.
Powerful Anti-inflammatory Ingredients
I use turmeric mainly for its anti-inflammatory properties, but it also doubles as a yellow colouring agent. Including cardamom and rose water into the mixture, I went for a more grown-up taste with these gummy bears. Although my two little ones absolutely love them as well and I have to be quick if I’d like some for myself. Rose water is extracted from the Damask rose (Rosa damascena Mill. L.) and has been used for its scent as well as for religious and medical purposes. It is reported to be anti-inflammatory, antibacterial, antioxidant and antitussive (effective against coughs) and has traditionally been used for centuries. Cardamom is yet another anti-inflammatory ingredient in this recipe.
Vitamins & Enzymes
Last but not least, I use lemon to add Vitamin C and raw honey to balance the tartness. Thus, I avoid the processed sugar and add even more antibacterial and antifungal goodness. Keep in mind not to heat your gummy bear mixture too much, in order to take full advantage of the health benefits of the honey and yoghurt. The probiotic bacteria in yoghurt won’t survive temperatures above 45°C and temperatures above 60°C denature the beneficial enzymes in honey, rendering them ineffective. Lucky for us, gelatine melts between 25°C and 40°C, so no need for us, to bring the gummy bear mixture above 40°C.
FYI, I used these silicone moulds for making the gummy bears and was very happy with them. They are easy to use and store and can even go into the dishwasher!
Are you excited to give these anti-inflammatory goodies a try? I hope you are! Full disclosure: They don’t taste like store-bought gummy bears, and their consistency is rather on the soft side. You can easily adjust this though by adding more gelatine, if you prefer them harder.
Have fun experimenting and let me know whether you liked them or not!